Traditional Creamy Baked Ziti
A rich and comforting baked ziti layered with savory Italian sausage, creamy tomato sauce, and melted mozzarella and pecorino Romano cheeses, finished with fresh basil. This easy-to-make casserole is perfect for weeknight dinners or feeding a crowd with its satisfying flavors and make-ahead convenience.
Equipment
- 1 Large Pot – for boiling pasta
- 1 Nonstick Sauté Pan (for cooking sausage and sauce)
- 1 Wooden Spoon (for stirring and breaking up meat)
- 1 9 x 13-Inch Baking Dish (for assembling and baking)
- 1 Cheese Grater (for fresh cheese preparation)
Ingredients
- 1 pound ziti pasta
- 1½ pounds Italian sausage sweet or spicy, casings removed
- 4 garlic cloves finely minced
- 1 28-ounce can crushed tomatoes
- 1 teaspoon salt
- 1½ teaspoons granulated sugar
- ¼ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- ⅓ cup plus 3 tablespoons grated Pecorino Romano cheese divided
- ⅓ cup fresh basil leaves chopped, plus extra for garnish
- 8 ounces whole milk mozzarella cheese shredded (about 2 cups)
Instructions
- Prepare Pasta: Bring a large pot of salted water to a rolling boil. Add the ziti noodles and cook them just until they are very al dente—about 6 to 7 minutes—since they will continue softening in the oven. Drain thoroughly and return the pasta to the pot. Set aside for later.
- Cook Sausage: Place a large nonstick skillet over medium-high heat. Crumble the sausage into the pan and cook, stirring frequently, until browned and fully cooked through, about 5 to 6 minutes. Use a slotted spoon to remove the sausage onto a plate, leaving behind any rendered fat except about 1 tablespoon.If there isn’t enough fat, add 1 tablespoon olive oil.
- Sauté Garlic and Simmer Sauce: Reduce the heat to low and add the minced garlic to the skillet. Stir constantly for about 1 minute until fragrant but not browned. Pour in the crushed tomatoes and stir in salt, sugar, and red pepper flakes. Let this simmer gently, uncovered, for 10 minutes to meld flavors.
- Finish Sauce: Stir in the heavy cream, half of the Pecorino Romano cheese (⅓ cup), the cooked sausage, and chopped basil into the tomato sauce. Mix well and remove from heat.
- Combine Pasta and Sauce: Pour the creamy sausage sauce mixture into the pot with the cooked ziti noodles. Gently fold the sauce into the pasta, ensuring even coating without breaking the noodles.
- Assemble the Casserole: Preheat your oven to 425°F (220°C). Lightly grease a 9 x 13-inch baking dish. Spread half of the pasta mixture evenly into the dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano (about 1½ tablespoons). Layer the remaining pasta on top, followed by the rest of the mozzarella and Pecorino Romano cheeses.
- Bake Until Golden: Place the baking dish on the middle oven rack and bake uncovered for 15 to 20 minutes. The cheese should melt fully and develop a light golden-brown crust.
- Garnish and Serve: Remove the baked ziti from the oven and sprinkle fresh basil over the top. Let it rest for a few minutes before serving warm.
Notes
- Make Ahead Tip: Assemble the casserole up to 2 days ahead, cover tightly, and refrigerate. When ready to enjoy, bake covered at 425°F for 25 minutes, then uncover and bake an additional 10 to 15 minutes until bubbly and golden.
- Freezing Instructions: This dish freezes well for up to 3 months. Defrost overnight in the refrigerator before baking as above.
- Pasta Cooking: Be careful to undercook the pasta slightly; this prevents mushiness after baking.
- Sausage Options: Swap Italian sausage for ground turkey or chicken for a lighter version.
- Cheese Choices: Using fresh-grated Pecorino Romano and mozzarella elevates the flavor and melting quality compared to pre-shredded varieties.
